Farm: Spike

Origin: Kiambu

Process-type: Washed

Varietal: SL-28, SL-34, Ruiru 11

Cup: Tamarind, Clove, Sarsaparilla, Brown Sugar, Dried Berries, Orange

Spike is a farm the in Kaira-ini area of Kenya’s Kiambu disctrict. This lot is a peaberry separation. The area is in Kenya’s Central Highlands near the Aberdare Range. Spike farm is 12 hectare in size and sits at 1930 meters above sea level. The area’s nutrient-rich, deep, well-draining red volcanic soils are ideal for growing coffee.

When Moses, the farm manager, was asked why they named the farm “Spike”, he matter of factly stated that the owner simply liked the name. The farm has been in operation for 13 years. They have SL 28, SL 34, and Ruiru 11 varietals planted in separate blocks. They recently started grafting Ruiru onto SL roots. Currently, all of the farm’s coffee is harvested together, but next year they plan to start processing coffee from each block separately and offering varietal separations.

This is a washed processed lot. After harvest, coffee was depulped, fermented for 72 hours (water refreshed every 12 hours), washed, and then dried on raised beds for around 10 days.

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